Pork Chops with Roasted Vegetables

Family Circle staffers Susan Hennessey and Meg Ragland wanted Cindy, our assistant food editor, to give them strategies for cooking for two and tips for properly seasoning food. "Now I know to salt and pepper each part of a dish," says Meg. "No more hot sauce!"

Tip: Remove seared pork from skillet before it's cooked through — it will finish cooking when you add it back into the sauce.

Sliced Sauteed Sirloin with Shallot Pan Sauce

Editors Jonna Gallo Weppler and Robb Riedel are both accomplished home cooks but felt they needed a primer from Michael, our associate food editor, for sauteing a simple steak. "I have never been able to nail the perfect steak. It's always too rare or well-done," says Jonna.

Tip: Use tongs — instead of piercing steak with a fork, which releases juices — to turn the steak. At the end, season meat with additional salt and pepper, if needed.

Oven-Roasted Cod with Tomato Relish

Executive editor Darcy Jacobs' family loves fish, but she asked Michael to show her a healthier — but still quick — alternative to sauteing. "The cod was moist and delicious — and I can throw it all together after work."

Tip: To be sure the fish is done, use a thicker piece as a test. Fish is ready when it is opaque and flakes easily with a fork.